ESG News

The taste buds hold memories that are intertwined with the four seasons, and “eating locally” is an excellent way to understand the land and its seasons. For visually impaired individuals, experiencing the flavors of the seasons allows them to not only learn about seasonal ingredients but to keenly perceive climate changes in their daily lives. The early summer is the season for harvesting red-fleshed plums and mugwort; therefore, Novatek volunteers accompanied visually impaired students to Dahu and Sanyi in Miaoli to experience the slow-food lifestyle of “eating seasonally and locally”.

The sweet and sour red-fleshed plums are the representative fruit of early summer. When grown organically, farmers cover the entire tree with large nets to prevent birds from eating the fruit and to reduce pest damage. As Novatek volunteers guided the visually impaired students into the plum orchard, they were greeted by the sight of every tree in the orchard completely covered with large nets. The students experienced the joy of picking plums from within the nets for the first time, and after the harvest, they had the delightful surprise of finding their way out of the large nets, like emerging from a cocoon. The freshly picked organic red-fleshed plums were not only suitable for immediate consumption but also ideal for making preserved fruit. Therefore, with the volunteers’ one-on-one guidance, the visually impaired students learned how to make their own preserved red-fleshed plums.

Mugwort is known for its antibacterial properties and captivating grassy aroma. During the Dragon Boat Festival, it is customary to hang mugwort on doorways to ward off evil spirits. Mugwort is also a common medicinal plant. Furthermore, mugwort is often used to make cchau-a-koe and qingtuan rice cakes. During the event, the visually impaired students had the opportunity to personally stir-fry dried mugwort and then cook it with ingredients like goji berries and chrysanthemum, creating a sweet mugwort tea that aids digestion and boosts immunity. Some visually impaired students developed a strong preference for the bittersweet taste of mugwort tea, finding it irresistible. Additionally, the steamed mugwort rice cakes were greatly enjoyed by the students. They were reluctant to keep the delicacy to themselves and even packed some to share with their families, wanting to share this nostalgic flavor with their loved ones.

Food is actually our daily connection to nature itself. It is a product of sunlight, air, and water. Each ingredient carries nutrients that provide us with health and the power of the natural world. Through the experience of “eating seasonally and locally”, the visually impaired students not only get to feel the energy from the land but also experience the uniqueness and beauty of nature as it changes with the seasons.